Cutting Whole Salmon into Steaks

Unless you’ve caught your own salmon, it is unlikely you’ll have to do this yourself. When cutting a salmon into steaks, keep in mind that all you’re doing is slicing it crosswise.

Cut diagonally under the base of the head on both sides of the salmon. Snap the head back and remove it. Slice the salmon crosswise with the heaviest chefs’ knife you have. The thickness of each steak is up to you. When you get down to the backbone, give the back of the knife a whack with a rolling pin, mallet, or hammer with a towel wrapped around it until you feel the knife break through the bone. Continue slicing with the chefs’ knife until you cut off the steak.